In a blender, puree all jam ingredients until smooth. Pour tomato mixture into a saucepot, and simmer on medium until mixture is thick and jam-like, about 20 minutes. Remove from heat, add thyme. Let cool. Chill.

Cut tofu into 1 inch cubes, then half each cubes. Spoon a teaspoon of tomato jam over the tofu, and garnish with thyme. Finish with a drizzle of olive oil.